I enjoy a good chicken salad anytime of year. This simple curried chicken salad comes together easily once you’ve poached your chicken. I’ve also made it using leftover chicken or even a rotisserie chicken from the grocery store. The raisins are simmered in wine, which is a delicious touch; the wine thins the mayonnaise into more of a light curry sauce. You can make this salad ahead of time, it should be refrigerated at least an hour before serving.
Curried Chicken Salad
3 pounds boneless chicken breasts poached until tender and cooled to room temperature.
3 ribs of celery, chopped
2 Granny Smith apples, cored and cut into chunks
¾ cup golden raisins
1 cup dry white wine
2 Tbsp. fresh lime juice
2 Tbsp. ground ginger
2-3 Tbsp. curry powder
1 ½ cups mayonnaise
Salt to taste
Cut the poached chicken breasts into one-inch chunks. Toss the chicken, celery and apples together in a large bowl.
Place the raisins and wine in a small saucepan. Heat to boiling over medium high heat. Reduce the heart and simmer for 3-4 minutes. Add the raisins and liquid to the chicken and toss to combine.
Add the lime juice, ginger and curry powder to the chicken salad and toss again. Bind the salad with the mayonnaise and season to taste with salt.
Transfer the salad to a serving bowl and garnish with apple slices. Refrigerate at least one hour before serving. Serves 6-8 people.
This salad is also delicious served in a croissant as a sandwich.
What is your favorite way to serve chicken salad? I love a good chicken and grape salad but I think this curried chicken salad is my favorite.
You can also decorate the salad with curry colored summer flowers such as marigolds or zinnias.